Soy-milk product and process of making the same.



L. J. MONAHAN & G. J. POPE. SOY MILK PRODUCT AND PROCESS OF MAKING THE SAME.

APPLICATION FILED JULY28,1913.

LJLQQL EYG Patented July 21, 1914.

I WITNESSES: 32:15

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LOUIS a. MONAHAN AND cnlinnns a". rorn, or osnkosn, Wisconsin.-

SOY-MILK PRODUCT AND PROCESS OF MAKING THE SAME.

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Specification of- Letters Patent.

' Patented July 21, 19143.

Application filed July 23, 1913. Serial LTD/781,585.

To all whom it may concern I Beit known that wejLonis J. MONAHAN and CHARLES J. Porn, citizens of the United States, residing at Oshkosh, in the county of Winnebago and State of Wisconsin, have mvented certain new and useful improvementsjin Soy-Milk Products and Processes of Making the Same, of which the following is a specification.

'from soy beans, adding malt extract and drying or further adding chocolate and cooking down to dryness to produce a prodnot either with or without chocolate.

The drawings herewith show the operation of a plant arranged to carry out this process in which A. is a bin for supply of soy beans, B a grinding mill for pulverizing the beans, G a hopper for holding the pulverized beans, D a specially designed emulsifying mill into which the pulverized beans are fed together with water, and wherein a perfect emulsion of the bean fat and water is obtained. The residue and soy milk which is producedin the emulsifying mill is dumped into the centrifugal separator E which drives off the milk, the residue being washed during the operation of the centrifugal to extract all of the milk. From the centrifugal the filtered liquid flows to celltrifugal P where it is filtered again'through a fine filter cloth lining to leave the milk free from sediment. The residue from the centrifugal is carried away by a conveyer G on which it is thrown.

The filtered milk flows to a tank H and from there taken .to the cooker and concen.

filter press M to separate the insoluble matter or any of the constitutents that may have beencoagulated or rendered insoluble ip cooking. Prom thefilter press it flows to a storage tankN ready for use with the other ingredients.

For making dry malted milk, a large proportion of malt extract is used and the liquid pumped from tank Nto a vacuum pan 0 where the material is dried at a ternperature low enough to allow the driedproduct to dissolve in the water. The dried product is then ground to a powder in a mill P when it is ready for the market.

For producing milk chocolate cakes the malt milk liquid is pumped from tank N into a cooking kettle P where it can be agitated during cooking, here chocolate and sugar are mixed with the malt milk liquid and the whole cooked down to a thick consistency after which it is run out from the kettle into suitable'molds to harden and be packed for market.

The above i an outline ofthe process in the plant but to bring the product to perfect condition it is necessary to follow out a process as outlined in our. other patent filed April 10l913 Serial #760241 wherein a small amount of sodium bicarbonate is added to the bean powder to prevent acidifying and a quantity of cocoanut oil to modify the taste. to uit the taste as may be desired.

I The essential features of the process consist in pulverizing the beans, then'emulsifying them with approximately an equal amount of water then adding more water during agitating and rubbing until practically all of the fats and oils are emulsified,

which action is caused by the large content of caseincontained in the bean, in fact thls casein i suficient to cause the complete emulsion of additional material such as the cocoanut oil above referred to. After the emulsion is complete the soy milk is separated from the residue and cooked to drive the proportions running about as follows 2 1b. concentrated milk of about 50% solid consistency. 5 lbs. of Sagan- 12 lbs. malt extract, 12% solids l'lbfchocolate owder,. this mixture can 0 course'be varie to suit Other ingredients may be used .ioo

the taste. After the mixture is further cooked or concentrated down to a point when it will just flow, it is then run into molds and allowed to harden, after which it "can be wrapped and packed.

The features of this process are the utilizing of soy milk as a substitute for cows milk for the double purpose of lowering the cost of production and enabling a strictly sanitary product to be made. The soy milk having all the food properties of cows milk with the added high quality of food value of the malt extract being the essential features of this invention.

Many other combinations and additions to effect taste results will suggest themselves but we have outlined combinations that provide the food value as well as a pleasin taste.

1. The process of making malted soy milk which consists in emulsifying soy beans, filtering out the liquid, adding malt extract to the filtrate and evaporating off the water.

2. The process of making malted soy milk which consists in emulsifying soy beans separating the liquid from the residue,

- cooking the filtrate, refiltering the liquid,

adding malt extract and evaporating to dryness.

3. The process of making malted soy milk which consists in extracting the soluble food products from soy beans in the form of an emulsion, cooking and filtering the extract, adding malt extract and recooking the mixture.

4. The process of making malted soy milk which consists in extracting the soluble food products from soy beans, adding a por tion of cocoanut oil, cooking the extract, filtering off the insoluble content, adding malt extract and evaporating to dryness in vacuo.

5. The process of making malted soy milk which consists in emulsifying soy beans previously mixed with a portion of'sodium bi.- carbonate, separating the liquid emulsion from the bean residue, cooking the liquid, filtering off the insoluble matter, adding malt extract and evaporating to dryness in vacuo.

6. The process of making malted soy milk which consists in extracting the soluble food products from soy beans, in the form of an emulsion, adding malt extract and evaporating to dryness in oacuo.

7. A new article of manufacture comprising a dried product obtained from the soluble food products of soy beans and malt extract.

8. A new article of manufacture consisting of a mixture of soluble and emulsifiable extract from soy beans, malt extract and chocolate cooked to dryness.

9. A new article of manufacture consisting of cakes or bricks produced by the cooking to dryness of a mixture of the soluble food extract from soy beans, malt extract and chocolate.

10. The process of making a new food product which consists in extracting the emulsifiable food products from soy beans in the form of an emulsion, cooking and concentrating the emulsion, filtering the cooked product, adding malt extract and chocolate, cooking and concentrating the mixture down to a thick consistency and pouring in suitable molds to harden.

In testimony whereof We aifix our signatures, in the presence of'two witnesses.

LOUIS J. MONAHAN. CHARLES J. POPE. Witnesses: v

A. F. DUKERSQHEIN, MARY MONAHAN. 

